Warm Spiced Beef Curry and Rice

Warm Spiced Beef Curry and Rice

This delicious Beef Curry features wonderful warming spices like ginger, cinnamon, clove and bay.

I am such a fan of Thai curry, that I don’t often (enough) think to make any other kind. I really do enjoy an Indian-inspired curry though, especially beef and especially on a cold, Winter day.

This warm-spiced beef curry cooks up beef that is fork-tender, with a lovely sauce, full of warm spices like ginger, cinnamon, clove and bay. The sauce also has tomatoes and coconut milk. Although it has coconut milk in it (optional, you can use regular milk), it isn’t predominant, like in a Thai curry. It is also mildly curry spiced, which is how I prefer my curries. It is a great dish to adjust to your taste though, by adding more or less of any of the spices or chutney (or up the crushed red pepper, if you’d like a bit more heat). Any way you make it, this is a warm and comforting dish.

Warm Spiced Beef Curry and Rice

Cook’s Notes for Warm Spiced Beef Curry with Rice

I love to make this one on the weekend, when I can start it in the early afternoon and then let it cook away on the stove-top until dinner. Then there’s just the rice and a veg to make later on.

I love brown Basmati rice with this curry.

I think you could very easily make this curry in a slow-cooker as well. I’d just brown the meat separately, then throw it into the cooker with the sauce ingredients and let cook away. Take the lid off and simmer for a bit at the end, if needed to thicken the sauce a bit.

Warm Spiced Beef Curry and Rice

Warm Spiced Beef Curry and Rice

Warm Spiced Beef Curry and Rice

Course: Main Course
Cuisine: American
Keyword: beef curry recipes, stewing beef recipes
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings
Energy: 503 kcal
Author: Jennifer
This is a lovely beef curry. The beef cooks up fork-tender and the warm spices like ginger, cinnamon and bay are mild, but blend together well. This is a great dish for tweaking to your tastes, by adding a bit more or less of the spices. I tend to drain the tomatoes and use beef broth for liquid, if I have some handy.
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Ingredients

  • 2 lbs. boneless stewing beef well trimmed, cut into 1-inch pieces
  • 3 Tbsp. vegetable oil
  • 2 large onions sliced
  • 6 whole cloves can use ground - about 1/2 tsp.
  • 2 large garlic cloves chopped
  • 2 cinnamon sticks or 1 tsp. ground cinnamon
  • 1 bay leaf
  • 1/4 tsp. dried crushed red pepper
  • 1 1/2 cups coconut milk or whole milk
  • 1 28 oz. can whole peeled tomatoes with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices)
  • 3 Tbsp. Major Grey chutney
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. minced peeled fresh ginger could use ground - about 1/4 tsp.
  • 2-3 tsp. mild curry powder start with 2 and work your way up, if needed
  • 1/2 tsp. salt
  • Hot cooked rice

Instructions

  1. Pat beef dry and sprinkle with salt and pepper. In a heavy, large pot over medium-high heat, heat 2 Tbsp. of the oil. Add about 1/3 of the meat to the pan (*to get a good browning on your meat, don't crowd your pan. There should be space around each piece). Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
  2. Heat the remaining 1 Tbsp. oil in the same pot over medium-high heat. Add the onions and sauté until tender and brown, about 7 minutes.
  3. Return beef to pot. Add the cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot. Stir for 1 minute to combine and release the flavours from the spices. Stir in the coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer on low heat, until beef is tender, stirring occasionally, about 2 hours.
  4. Once meat is tender, uncover, increase heat to medium-low and allow to simmer, uncovered until the juices are thickened thickened. Taste and adjust seasonings to taste (you might want to add a bit more salt, some freshly ground pepper and/or a bit more curry powder or other spice, to taste).
  5. Serve over rice.
 

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25 Comments



    • Hi Susie and yes, I’m pretty sure it’s doable. Simply brown the meat on the stovetop, then add to your slow cooker along with all the rest of the ingredients. Cover and cook on (guessing here :) 2-4 hours on high or 4-6 on low. You’re looking for a steady simmer and cook until beef is fork tender. Enjoy!

  • Thanks Jen! – This dish sounds pretty darn cool and probably smells and tastes even better still. I plan to try it just as soon I can get to the store – drawing up the list now!

    • It will definitely hit the spot. I use Patak’s Major Grey Chutney. My local (small town) store doesn’t have a great variety to chose from, but that said, I do like it.

    • Hi Sophie. I enjoyed the last of this for lunch today and just as good as left-overs! We have been in the depths of winter here, cold and snowy, but good days for staying in and cooking.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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